A few months ago I shared with you some of my favourite overnight oats recipes. My two most loved ones were Peanut Butter Oats and Earl Grey Oats. I tried recreating them here with steel-cut oats, but failed miserably as the soaking period is longer than for quick oats and I ended up needing to chew much more than was enjoyable. Not letting my disappointment get to me, I decided to get up early instead and cook up some oatmeal in the morning.
My first breakfast oatmeal attempt were my Fudge Oats, and I fell in love with the fluffy yet creaminess that the steel-cut oats attained. That being said, you can imagine how excited I was for my next steel-cut-oat experience!
In the form of Peanut Butter Oats.
The texture was good, but I should not have added PB 2 to the mix at the end, as it gave off a weird artificial aftertaste.
The texture and creaminess were great though, so I decided to eat half before dance and doctor the rest up later before going to the gym.
This “doctoring up” came in the form of almond butter with chia seeds, cocoa powder and more chocolate chips.
The result: brownie batter oats without the nasty after taste! Absolute win.
It became very sticky due to the added almond butter and also super chocolatey with the cocoa. Needless to say, I enjoyed every last bite and did not crave any unhealthy cookies or cake afterwards!
My next attempt at a stove-top version of my overnight oats was more successful than the PB2 drama as I stayed as close to my original recipe as possible, with only the slightest tweak: a tablespoon of honey drizzled on top.
These earl grey oats were perfect. I was surprised that steeping the tea bag in the boiling coconut milk actually worked! It was scrumptiously delicious!
With attitude and nail polish, Anoushé xoxo
Steel-cut oats, oh why don’t you soften overnight?! Probably because it’s winter and they are telling me to eat them in a massive, hot, steaming bowl before dance instead!
This is exactly what happened with this bowl when my plans went rogue. I wanted to eat my oats during my Dance History class after Contemporary and before the gym, but my tummy was expecting a proper breakfast that morning instead.
So, I cast my conference book on the Cockney school aside and ran to the kitchen to heat up the oats I had prepared a few nights earlier. I also decided to go a little crazy and add some banana, which reminded me of the Oatmeal Artist and how she uses banana in chocolate flavoured oatmeal to add fudge-like flavour; and voilà, an oatmeal star is born!
I was extremely pleased with the flavour and dreamy creaminess. Steel-cut oats are definitely more fun to use than regular rolled oats!
Pre-dance Fudge Oatmeal
- 1/2 cup steel-cut oats
- up to 1 cup of chocolate almond milk
- 2 tablespoons of Decadent Blend: Chia and Flaxseed with cocoa and coconut
- 1/3 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 banana
- Place milk in a pot and bring to a simmer
- add in oats
- add in the rest of the ingredients
- stir and cook until banana has melted into the oats
- serve and enjoy!